FABS 401

Dairy Science and Technology

Lec 01 selected

The technology used to prepare the dairy products will be discussed in terms of their chemistry, physics, and nutrition, in order to understand how these products are produced, processed and consumed. Through this course, we will understand how each component of milk affects the production, processing, distribution, nutritional value, and consumer acceptance (flavour, texture, aroma, etc.).

Sections

Lecture

Lec 01

Mon, Wed, Fri 9:30-10:20

Mon, Wed, Fri9:30-10:20Agriculture Building 2E1124956

Syllabus

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